Tuesday, 19 June 2012

Spiced up stir-fry

Now, while we’re a fan of those little leaf-topped beans, there are so many more tasty ingredients you can add to one of the healthiest, quickest meals you can make. Better still, you really can throw in almost any old vegetable so it’s a great way to use up odds and ends, too.

Here’s how we make it (or at least, how we did the last time – it changes regualarly!)

Ingredients (makes enough for two):

1 large handful of curly cale (be generous; cale shrinks to nothing when cooked)1 large handful of bamboo shoots (or beansprouts, if you prefer)1 carrot1 packet of pre-marinated tofu4-5 stalks of asparagusHalf a pepper, any colour1 medium onion1-2 cloves of garlic1-2 packets of ribbon noodles (depending how hungry you are)A splash of soy sauceSprinkling of chilli flakesThe sauce of your choice

Method:

1. Add the onion, garlic, carrot and asparagus to a large oiled wok and fry for about two minutes.2. Throw in the other vegetables, then noodles, then sauce. 3. Heat through and serve while hot.

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